Description
This creamy, bold-flavored pasta gets its name because—yes—it’s that irresistible. Inspired by a dear friend’s engagement dinner, it’s a dish that wins hearts and fills bellies. Packed with plant-based protein and ready for the week ahead, it’s the kind of comfort food that loves you back.
Ingredients
For the Pasta & Cashew Cream:
12 oz (340 g) lentil pasta
¼ cup (32 g) raw cashews
¼ cup (30 g) nutritional yeast
2 cups (470 ml) soy milk
For the Sauce Base:
1 tsp (5 ml) olive oil
2 yellow onions, finely sliced
2 red bell peppers, thinly sliced
2 oz (60 g) sun-dried tomatoes, thinly sliced
3 garlic cloves, minced
1.5 tbsp (25 g) tomato paste
1.5 tsp (4 g) Cajun spice
2 tsp (4 g) smoked paprika
1.5 cups (280 g) cooked butter beans
Sea salt flakes and black pepper to taste
Finishing Touches:
4 cups (120 g) baby spinach, chopped
¼ cup (15 g) fresh parsley, chopped
1.5 tbsp (23 ml) lemon juice
Instructions
Soak cashews in hot water for 10 minutes. Drain.
Blend soaked cashews with soy milk and nutritional yeast until smooth. Set aside.
Cook lentil pasta, drain, and set aside.
In a large skillet, heat olive oil. Sauté onions, peppers, sun-dried tomatoes, and garlic until soft.
Stir in tomato paste, Cajun spice, and smoked paprika. Cook for 1–2 minutes.
Add butter beans and blended cashew cream. Simmer for 5 minutes.
Fold in spinach until wilted. Add lemon juice and parsley.
Combine with cooked pasta. Toss well and season to taste.
Notes
Meal-prep magic with a silky sauce and big flavor—this pasta is the kind of love story you’ll want to repeat all week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420 per serving
- Sugar: 8g per serving
- Fat: 14g per serving
- Carbohydrates: 45g per serving
- Fiber: 12g per serving
- Protein: 26g per serving